Ingredients

• 500 g bread flour
• 200 ml warm milk
• 7 g active dry yeast
• 50 g sugar
• 80 g butter
• 2 piece eggs
• 100 g raisins
• 1 tsp salt
• 1 tsp vanilla extract
• 2 tbsp olive oil
• 1 piece egg yolk
• 2 tbsp sesame seeds

Instructions

1. Activate the yeast

   Dissolve the yeast and 1 tablespoon sugar in warm milk heated to exactly 38°C. Let stand for 5-8 minutes until the mixture becomes foamy and doubles in volume. The surface should be bubbly and smell yeasty. Do not use milk that's too hot or it will kill the yeast.

2. Prepare raisins

   Soak raisins in warm water for 10-12 minutes until they plump up noticeably. Drain thoroughly and pat completely dry with paper towels. The raisins should feel soft and swollen. Do not skip drying or they will make the dough soggy.

3. Make the dough

   Beat 1 egg, remaining sugar, melted butter, vanilla, salt, and olive oil in a large bowl for 2-3 minutes until well combined. Add the yeast mixture and flour gradually, mixing until a soft, slightly sticky dough forms. Do not overmix or the pastries will be tough.

4. Knead and add raisins

   Knead the dough on a lightly floured surface for 8-10 minutes until smooth, elastic, and no longer sticky. Gently work in the prepared raisins for the last 2 minutes of kneading. The dough should spring back when pressed. Do not add too much flour or the pastries will be dense.

5. First rise

   Place dough in an oiled bowl, cover with damp cloth, and let rise in a warm place for 60-75 minutes until doubled in size. The dough should feel light and airy when gently poked. Do not let it over-rise or the texture will be compromised.

6. Shape the pastries

   Punch down dough gently and divide into 12 equal pieces. Shape each piece into a smooth ball, then flatten slightly into 8cm rounds. Place on parchment-lined baking sheets with 5cm space between each. Do not flatten too much or they won't puff properly.

7. Second rise

   Cover shaped pastries with clean kitchen towel and let rise for 30-40 minutes until visibly puffed and 1.5 times larger. They should feel light and slightly bouncy when gently touched. Do not rush this step or they will be dense.

8. Bake the poğaça

   Preheat oven to 180°C. Brush tops with beaten egg yolk and sprinkle with sesame seeds. Bake for 18-22 minutes until deep golden brown and hollow-sounding when tapped. The tops should be shiny and golden. Do not overbake or they will become dry.

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